Have we mentioned that we adore hummus?! On toast, in our buddha bowls, by the spoonful….hey, don’t judge! Hummus is such a common staple of ours, that we are always looking for new flavor combos to change it up. This creamy and delightful recipe was inspired by this Thai Coconut Curry hummus. We added coconut milk which brings a richness to the hummus and really makes the spices stand out. Quick tip: pour leftover coconut milk into a ziploc bag and freeze, this makes it easy to add to dishes later on. This recipe is so easy, requires very little prep, and is simple to make with a food processor or blender. Our Ninja food processor works great for hummus because it’s so convenient for small batches and storage.
Coconut Curry Hummus
A delicious twist on hummus!
(1 can) of chickpeas
(1/4 cup) coconut milk (we used full fat)
(2) cloves of garlic
(1 T.) tahini
(3 T.) lime juice
(1 T.) yellow curry powder (adjust per spice preference)
(1/4 t.) crushed red pepper
(1 T.) coconut oil
(2 T.) cilantro
Salt and pepper to taste (we used about 1/2 t. of salt)
Rinse and drain chickpeas if using canned. Add chickpeas, coconut milk, garlic, tahini, lime juice, cilantro, and melted coconut oil to food processor. Pulse a few times, then add the remaining ingredients adjusting spices as you go.
This hummus is especially tasty as a dip. It’s fun to use veggies you would normally add to a curry to scoop up the spicy deliciousness, like cauliflower and broccoli!